IT r 





U. S. DEPT. OF 
AGRICULTURE 



Food For Your Children 


Give Your Children Their Chance 


They ought to have it and you want to give it to them. 


They Must Have the Right Food 


Think how fast the child grows. The new muscles and 
bones and all the other parts of the body are made from the 
food which the child eats. 

Give him clean, wholesome, simply cooked food—plenty 
of milk, cereals, vegetables, fruit, an egg or some meat occa¬ 
sionally. 

Wrong food—too little, too much, or wrong kinds—hurts 
the child’s chance of being the strong, healthy boy or girl 
you want. 

Right food—may mean 


Strong bodies 
Rosy cheeks 


Good brains 
Bright eyes 


% 


"J 



17474°—17 


> 1 > 










Help Your Child To 


Here’s Good Food for a Real Youngster’s Day 


A good breakfast to start him off—milk, corn-meal mush, apple 
sauce. It makes him fit for school and fit for play. 

Milk and plenty of it, makes him grow—a quart each day if you can. 
Put it on his cereal and in his cup. Make it into soups, puddings, or 
custards for him. Try the recipes on the last page and watch him smile. 

Whole milk is best, of course, but skim milk is good if there is a little 
butter in his meals. Cottage cheese is good, too. 

No coffee or tea—not even a taste. Leave them for the grownups. 
Milk, cocoa, not too strong, and fruit juices are the drinks for children, and 
plenty of water always. 

Fruit they enjoy, and they need it, too—baked apples, apple sauce, 
thoroughly ripe bananas, prunes, oranges, etc. Give them vegetables, 
fresh or canned. Plenty of fruits and vegetables tend to prevent constipation. 
Use proper food and do not depend upon laxatives. The youngster can’t 
be well unless the bowels move regularly. Don’t let him hurry off in the 
morning without attending to this duty. 

Other foods a child needs: Whole wheat bread, not too fresh, com 
bread, well-cooked oatmeal, corn meal, rice. They help make strong boys 
and girls. Some fats, butter or margarine or meat fats on his bread or 
in gravies. An egg, perhaps, particularly if he doesn’t get his full quart of 
milk, or he can have a little meat or fish, but he does not need much. 

Sweets are good for them—the right ones at the right time. Dates, 
raisins, stewed fruits, simple puddings, sugar cookies, are better than candy. 
Give them at meal times. 

Between meals let them have bread and butter, a cracker, or 

fruit. They won’t spoil the appetite, and candy will. 

17474.°—17 




0. of D. 

JUN IB 1918 





















> 


arow 

> 


% and Strong 





Plan Meals Like These 


Here are two sets of the right kind for your youngster. Grown 
people will like them, too. If sometimes these seem too much 
work, bread and milk alone will make a good meal. 


v 


BREAKFAST 


No. 1. 

Apple sauce. 
Oatmeal with milk. 
Milk to drink. 


DINNER 


No. 1. 

Stew, with carrots, potatoes, 
and a little meat. 

Whole wheat bread. 
Creamy rice pudding. 

Milk to drink. 


No. 2. 

Stewed prunes. 
Cocoa (weak). 
Toast and butter. 


No. 2. 

Fish, with white sauce. 
Spinach or any greens. 
Com bread. 

Milk to drink. 


SUPPER 


/ /> 


No. 1. 

Cream ot bean soup. 
Crackers and jam. 

Milk. 


No. 2. 
Baked potato. 
Apple Betty. 
Milk. 



Your child must have 


the best of foods 

















TA 3^7 
.U.5 


U. S. DEPT. OF 
AGRICULTURE 



Good Dishes for Children 


These dishes are good for children and grown-ups too. 
recipes provide enough for a family of five. 


The 


MILK-VEGETABLE SOUPS 


1 quart milk (skim milk may be used). 
2% tablespoons flour. 

2 tablespoons butter or margarine or 
other fat. 

1 teaspoon salt. 


2 cups thoroughly cooked vegetable 
finely chopped, mashed or put 
through a sieve. Spinach, peas, 
beans, potatoes, celery, cr aspara¬ 
gus make good soups. 


Stir flour into melted fat and mix with the cold milk. Add the cooked 
vegetable and stir over the fire until thickened. If soup is too thick, add a 
little water or milk. 

RICE PUDDING 

1 quart milk. Y teaspoon salt. 

Y cup rice. Y teaspoon ground nutmeg or 

Y cup sugar. cinnamon. 

Y cup raisins or chopped dales. 

Wash the rice, mix all together, and bake three hours in a very slow oven, 
stirring now and then at first. This may be made on top of the stove in a 
double boiler, or in a fireless cooker. Any coarse cereal may be used in 
place of rice. 


Fcr more suggestions, send to the U. S. Department of Agriculture for Farmers 5 Bul¬ 
letin 717, “Feed for Young Children. 55 It tells more about feeding children and the 
reasons why right food is so important. It shows every mother how to give her children 
their chance in life. 


United States Food Leaflet No. 7 



WASHINGTON ’. GOVERNMENT PRINTING OFFICE ! 1917 


Collected set. 










I/O 


U. S. DEPT. OP 
AGRICULTURE 


|<r> 

lo 


U. S. FOOD 
ADMINISTRATION 






Do You Know Oatmeal? 

Do you know that oatmeal makes delicious puddings and 
other good things? 

Of course, you know it is a good breakfast food, but it is even 
better fixed up for dinner or supper. It makes 


Excellent Puddings 
Wholesome Bread and Cookies 
An Appetizing Soup for a Cold Day 
A Baked Dish for Dinner in Place of Meat 


To cook oatmeal, stir slowly 2| cups of rolled oats into five 
cups of boiling water which has in it 2| teaspoons of salt. 
Cook for one hour or over night in a double boiler or fireless 
cooker. This will serve five people. If you want it for two 
meals, cook twice the amount to save time and fuel. 

17471°—17 





P.W«« 







q'/S57 



U. S. DEPT. OP 
AGRICULTURE 


• ~\ *• 

U. S. FOOD 
ADMINISTRATION 


Especially crisp and good as well as cheap are 

SCOTCH OAT CRACKERS 

2 cups rolled oats. 1J tablespoons fat. 

£ cup milk. \ teaspoon soda. 

| cup molasses. 1 teaspoon salt. 

Grind or crush the oats and mix with the other materials. Roll out in 
a thin sheet and cut in squares. Bake for 20 minutes in a moderate 
oven. Makes 3 dozen crackers. 

Instead of meat , coo\ this appetizing dish for your family 

BAKED OATMEAL AND NUTS 

2 cups cooked oatmeal. 1 teaspoon vinegar. 

1 cup crushed peanuts. \ teaspoon pepper. 

i cup milk. 2j teaspoons salt. 

Mix together and bake in a greased pan 13 minutes. This is enough 
for five people. 

Oatmeal is a good, inexpensive, nutritious food 


United States Food Leaflet No. 6 



Collected set. 


WASHINGTON : GOVERNMENT PRINTING OFFICE : 1017 










U. S. DEPT. OF 
AGRICULTURE 


U. S. FOOD 
ADMINISTRATION 



Make a Little Meat 

Go a Long Way 

Use Savory Stews and Meat Pies 

Do you know how good they are ? They may be so varied 
that you can have a different one every day in the week, and 
alJ of them delicious. It needs only a small piece of meat to 
give flavor to a hearty dish. 

Don’t think that you must eat a lot of meat to be strong. 
Meat is good to help build up the body, but so are many other 
foods. 

In these dishes part of your building material comes from the 
more expensive meat and part from the cheaper peas, beans, 
hominy, and barley. The little meat with the vegetables and 
cereals will give your body what it needs. 

SAVORY STEWS 

Try them. They can be a whole meal and a nutritious one. 
These recipes serve five people. 

Here is an English stew that is especially good: 

HOT POT OF MUTTON AND BARLEY 

1 pound mutton. 4 potatoes, 

cup pearled barley. 3 onions. 

1 tablespoon salt. Celery tops or other seasoning herbs. 

Cut the mutton in small pieces, and brown with the onion in fat cut Irom 
meat. This will help make the meat tender and improves the flavor. Pour 


17472 °— 17 



Savory Stew 

this into a covered saucepan. Add 2 quarts water and the barley. Simmer 
for 1 ^ hours. Then add the potatoes cut in quarters, seasoning herbs, and 
seasoning, and cook one-half hour longer. 

BEEF STEW 

1 pound beef. ^ peck peas or 1 can. 

4 potatoes cut in quarters. 1 cup carrots cut up small. 

1 teaspoon salt. 

Cut the meat in small pieces and brown in the fat from the meat. Simmer 
in 2 quarts of water for 1 hour. Add the peas and carrots and cook for 
one-half hour, then add the potatoes. If canned peas are used, add them 10 
minutes before serving. Serve when potatoes are done. 

DIFFERENT STEWS 

Here is the way you can change the stews to make them 
different and to suit the season: 

1. The meat.—T his may be any kind and more or less than 
a pound may be used. Use the cheap cuts, the flank, rump, 
neck, or brisket. The long, slow cooking makes them tender. 

Game and poultry are good. 

2. Potatoes and barley may be used or barley alone, or rice, 
hominy, or macaroni. 

3. Vegetables.—Carrots, turnips, onions, peas, beans, cab¬ 
bage, tomatoes are good, canned or fresh. Use one or more of 
these, as you wish. 

The Best Way to Mlcfc 


17472 °— 17 
















nd Meat Pies 

4. Parsley, celery tops, onion tops, seasoning herbs, or chopped 
sweet peppers add to the flavor. 

5. Many left-overs may be used—-not only meat and veg¬ 
etables, but rice or hominy. 

HOW TO COOK THE STEWS 

All kinds of stews are cooked in just about the same way. 
Here are directions which will serve for making almost any kind. 

Cut the meat in small pieces and brown with the onion in the 
fat cut from the meat. Add the salt and pepper, seasoning veg¬ 
etables (onion, celery tops, etc.), 2 quarts of water, and the 
rice, or other cereal, if it is to be used. Cook for an hour, then 
add the vegetables except potatoes. Cook the stew for half an 
hour, add the potatoes cut in quarters, cook for another half an 
hour, and serve. 

The fireless cooker may well be used, the meat and the veg¬ 
etables being put in at the same time. 

Left-overs or canned vegetables need only to be heated through. 
Add them 1 5 minutes before serving. 

Dried peas or beans should be soaked over night and cooked 
for 3 hours before adding to the stew; or, better, cook them 
over night in a fireless cooker. 

; Little Meat Go a Long Way 


















p. S. DEPT. OF 

Xgriculture 



MEAT PIES 

Another good way to use a little meat. Have you ever used 
rice, corn-meal mush, or hominy for a crust? This is less work 
than a pastry crust and saves wheat. 

4 cups cooked com meal, J teaspoon pepper, 

rice, or hominy. 1 tablespoon fat. 

1 onion. 1 pound raw meat or left-over 

2 cups tomato. meat cut up small. 

J teaspoon salt. 

Melt the fat, add the sliced onion, and, if raw meat is used, add it and 
stir until the red color disappears. Add the tomato and seasoning. If 
cooked meat is used, add it with the tomato and seasoning, after the onion is 
browned, and heat through. Grease a baking dish, put in a layer of the 
cereal, add the meat and gravy, and cover with the cereal dotted with fat. 
Bake for half an hour. 


SHEPHERD’S PIE 

This is the name of a meat pie with a mashed-potato crust 
browned in the oven. 

Try the Recipes in this Leaflet and Cut Down 

Your Meat Bills 


United States Food Leaflet No. 5 



WASHINGTON : GOVERNMENT PRINTING OFFICE : 1917 


Collected set. 










U. S. DF.PT. OF 
AGRICULTURE 

Choose Your Food Wisely 


STUDY THESE FIVE FOOD GROUPS 

Every food you eat may be put into one of these groups. 
Each group serves a special purpose in nourishing your body. 
1 ou should choose some food from each group daily. 

1. VEGETABLES AND FRUITS. 

2. MILK, EGGS, FISH, MEAT, CHEESE, 

BEANS, PEAS, PEANUTS. 

3. CEREALS—CORN ‘MEAL, OATMEAL, RICE, 

BREAD, ETC. 

4. SUGAR, SIRUPS, JELLY, HONEY, ETC. 

5. FATS—BUTTER, MARGARINE, COTTONSEED 

OIL, OLIVE OIL, DRIPPINGS, SUET. 

You can exchange one food for another in the same group. 
For example, oatmeal may be used instead of wheat, and eggs, 
or sometimes beans, instead of meat; but oatmeal can not be used 
instead of milk. Use both oatmeal and milk. 

YOU NEED SOME FOOD FROM EACH 
GROUP EVERY DAY—DON'T SKIP ANY 

17473°—17 










Do You Want More Help 

In planning your meals so as to use these five kinds of food? 
There are other leaflets like this to help you and answer your 
questions. They have practical suggestions for meals and 
simple and economical recipes. Here are the names of some of 
the first leaflets in the series: 

United States Food Leaflets 

1. START THE DAY RIGHT. 

A good breakfast—what you need and how to cook it. 

2. DO YOU KNOW CORN MEAL? 

Many ways of cooking it, all of them good. 

3. A WHOLE DINNER IN ONE DISH. 

Attractive dishes that make a nutritious meal and an inexpensive and time¬ 
saving one. 

5. MAKE A LITTLE MEAT GO A LONG WAY. 

Savory stews and meat pies require only a little meat for an excellent dish. 

6. DO YOU KNOW OATMEAL? 

It is very good cooked in many different ways. 

7. FOOD FOR YOUR CHILDREN. 

It is a simple matter to give them what they need but a very important one. 

G. INSTEAD OF MEAT. 

Many foods can take the place of meat. This leaflet Cells how to make ths 
exchange in a way th«? fanO- will like. 

Send to the U. S. Department of Agriculture. Washington, D C., for these leaflets. 
Get also the Farmers’ Bulletins of the series called “How to Select Foods,” Nos. 808, 
817, 824. 


United States Food Leaflet No. 4 







Collected set. 


WASHINGTON : GOVERNMENT PRINTINQ OFFICE ! 1917 











A Whole Dinner in One Dish 


The youngsters will like it. 

Father will li\e it. 

You will lil^e it. 

Your pocketbook will surely like it. 

Your bodies cant help liking it. 

“ Uncle Sam” is bound to like it. 


Everybody Will Like the One-dish Dinner. Why ? 


A dish hot and savory —good for work or play—that is why 
the father and the children will like it. 

Easy to cook and serve —that is one reason why you will 
' like it. Only one dish to cook, few plates to wash, steps saved. 

Good , nourishing food —you can feel sure that you are feed¬ 
ing your family right if you give them this dinner. It contains 
all their bodies need to help them work and grow strong. 

This dinner helps you do your part for our country. You 
can save wheat and meat to ship abroad. Our soldiers and 
the Allies need them more than v/e do. 

Try the One-dish Dinner 

17107 °— 17 



■4 











>JI 

Try These O 

EACH ENOUGH 


FISH CHOWDER 

Rabbit, fowl, or any meat may be used instead 
of the fish, or tomatoes instead of milk. Carrots 
may be omitted. 


1 ^ pounds fish (fresh, salt, or 
canned). 

9 potatoes, peeled and cut 
in small pieces. 

1 onion, sliced. 


2 cups carrots cut in pieces. 
J pound salt pork. 

3 cups milk. 

Pepper. 

3 tablespoons flour. 



Cut pork in small pieces and fry with the chopped onion for five minutes. 
Put pork, onions, carrots, and potatoes in kettle and cover with boiling 
water. Cook until vegetables are tender. Mix three tablespoons of flour 
with one-half cup of the cold milk and stir in the liquid in the pot to thicken. 
Add the rest of the milk and the fish which has been removed from the bone 
and cut in small pieces. Cook until the fish is tender, about 10 minutes. 
Serve hot. You can omit salt pork and use a tablespoon of other fat. 


DRIED PEAS WITH RICE AND TOMATOES 


1J cups rice. 

2 cups dried peas. 
6 onions. 


1 tablespoon salt. 

J teaspoon pepper. 

2 cups tomato (fresh or canned). 

Soak peas over night in two quarts of water. Cook until tender in 

. * 

water in which they soaked. Add rice, onions, tomato, and seasonings 
and cook 20 minutes. 

17107°—17 



*T1 w 












A-FAMILY OF FIVE 



POTTED HOMINY AND BEEF 

Hominy is excellent to use as part of a one-dish 
dinner, if you have a fire in your stove so that you 
can cook it for a long time, or use a fireless cooker. 
Heat 1 >2 quarts of water to boiling; add 1 teaspoon of salt and 
2 cups of hominy which has been soaked overnight. Cook in 
a double boiler for four hours or in the fireless cooker overnight. 
This makes 5 cups. This recipe may be increased and enough 

" T 

cooked in different ways for several meals. Hominy is excellent 
combined with dried, canned, or fresh fish, or meat and vege¬ 
table left-overs may be used. Here is one combination. 


5 cups cooked hominy: 
4 potatoes 
2 cups carrots. 

1 teaspoon salt. 


% pound dried beef. 
2 cups milk. 

2 tablespoons fat. 

2 tablespoons flour. 


Melt the fat, stir in the flour, add the cold milk, and mix well. Cook 
until it thickens. Cut the potatoes and carrots in dice, mix all the materials 
in a baking dish, and bake for one hour. 

These dishes supply all five kinds of food. Each is enough 
for the whole dinner for a family of five. Eat them with bread 
and with fruit or jam for dessert. Then you will have all the 
five kinds of food your body needs. These five kinds are shown 
on the next page. 
























The Five Food Groups 

1. Vegetables or fruits. 

2. Milk, or cheese, or eggs, or fish, or meat, or beans. 

3. Cereal: Corn, rice, oats, rye, or wheat. 

4. Sirup or sugar. 

3. Fat: Such as drippings, oleomargarine, oil, butter. 

Choose something from each of these five groups every day. 

More One-dish Meals 

i 

There are some more recipes for dishes of this kind in other 
United States Food Leaflets. 

“Instead of Meat” (Leaflet No. 8) tells what foods are good to 
use when you don’t buy meat, and how to make some meatless 
one-dish meals. 

“Make a Little Meat Go a Long Way” (Leaflet No. 3) will 
help you to cut down your meat bills. The savory stev/s and 
meat pies show how you can give your family a good one-dish 
meal by using a little meat in various combinations. 

You can make up other recipes for yourself by combining foods 
from most of the five groups. Pass them on to your neighbor. 


& 

United States Feed Leaflet No. 3 



Collected set. 



U. S. DEPT. OF 
AGRICULTURE 


U. S. FOOD 
ADMINISTRATION 



Do You Know Corn' Meal? 

ITS USE MEANS 

Service to Your Country 
Nourishing Food for You 


Try corn bread and see how good it can be. 
There are many kinds. You will wonder why you 
didn’t use it every day before the war. 

It is very nourishing, too. A cup of corn meal 
gives even more fuel to your body than a cup of 
wheat flour. 


Here is a quick kind of corn bread. Our grandmothers 
used to bake it on a board before the open fire. You can bake 
it in your oven. 

Corn Dodger 

2 cups com meal. 2 teaspoons fat. 

1 teaspoon salt. 1f cups boiling water. 

Pour the boiling water over the other materials. Beat well. When 
cool, form into thin cakes and bake 30 minutes in a hot oven. Makes 14 
biscuits. These crisp little biscuits are good with butter or gravy. Eat 
them with your meat and vegetables. 

17109°—17 








Com Helps Us Feed the World 


Ours is the splendid burden of feeding the world. There is 
no magic way of making food win the war. It can be done in 
but one way; the way of voluntary and eager resolution and 
action of the whole people in every shop and every kitchen and 
at every table in the land. 

The more corn v/e use the more food can be sent abroad. 
There are at least 50 ways to use com meal to make good 
dishes for dinner, supper, and breakfast. Your family is missing 
delicious, nourishing, economical food if you are not serving 
com-mea! dishes in your home. 

Here are some more suggestions: 


HOT BREADS DESSERTS 


HEARTY DISHES 


Boston brown bread. Corn-meal molasses cake. 
Hoccake. Apple com bread. 

Mullins. Dumplings. 

Biscuits. Gingerbread. 

Griddle cakes. Fruit gems. 

Waffles. 


Corn-meal croquettes. 
Corn-meal fish balls. 

Meat and corn-meal dump¬ 
lings. 

Italian polenta. 

Tamales. 


The recipes are in Farmers’ Bulletin 565, ‘‘Corn Meal as a 
Food and Ways of Using It,’* free from the Department of Agri¬ 
culture. 


Com Meal—Our Ally! 



WASHINGTON : GOVERNMENT PRINTING OFFICE : I8!» 

Collected set. 








U. S. FOOD 
ADMINISTRATION 


Start the Day Right 

with a good breakfast 
FRUIT CEREAL MILK 

These make a meal— 


NOURISHING EASY TO COOK 

GOOD CHEAP 


of foods the Government asks us to eat 

• Use Fruit 

Fruit helps to keep your body in good health and to prevent 
constipation. 

Use fresh fruit when possible. 

Use prunes, dried apples, dried apricots. Soak them in 
water over night and cook them long enough to make them tender. 

Use dates or raisins. These are good added to the cereal 
ten minutes before taking it from the stove. Then you will not 
need sugar. 

Use ripe bananas with dark skins. Bananas with greenish- 
yellow skins are hard to digest unless cooked. 

17108°—17 




Right Foods Mi 


Use Cereals 

Corn-meal mush, oatmeal, rice, hominy (grits). 

1 hese are much cheaper than the “ready-to-eat” breakfast 

* . 'Jf v * ■ ^ ' v. . -’’5j-. 

foods. A “ready-to-eat” breakfast food may cost 1 5 cents for a 
big package, but if the package contains only one-quarter pound 

i 

—60 cents a pound for cereal! This is eight or ten times as 
expensive as corn meal at 6 or 7 cents a pound. Look for the 

I 

weights printed on the package and get: the most for your money. 

Corn-meal mush and oatmeal are good only when well cooked. 

Many people use too little salt and don’t cook them long enough. 

e - ; i o •• 

To cook corn-meal mush for five people use 1 \ cups corn 

? * ■ ; -• : ? • • :! ■ q 

meal, 2 teaspoons salt (level), 5 or 6 cups water. Bring salted 
water to a boil. Stir in the corn meal slowly. Don’t let it 
lump. Cook it at least 30 minutes. It is better when cooked 
for three hours, or overnight. Use a double boiler on the back 
of the stove, or a fireless cooker. 

17108°—17 


Start Your Family Off wl 


















for Efficiency 


For oatmeal use 2\ cups rolled oats, 2\ teaspoons salt, 5 or 
6 cups water. Bring the water to a boil. Stir the rolled oats 
slowly into the boiling water and cook for one hour, or overnight. 

Eat the cereal with milk or sirup or blitter or butter substitutes. 
You don’t need bread besides. 

A large amount of corn meal or oatmeal may be cooked at 
one time. The unused part placed in a greased bowl may be 
kept for a few days in a cool place. Do you know how good 
sliced and fried oatmeal is ? 

Instead of breakfast food you can take bread—preferably 
one of the war breads. Corn bread and milk is delicious. 

Use Milk 

1 . i- ' , *• i 

Milk is an excellent food. A quart of whole milk gives as 
much nourishment as one pound of lean meat. 

Children especially need it to make them grow strong and 
keep well. It is good for grown people, too. Give each child 
at least a glass for breakfast. Drink it hot or cold, or use it on 
the cereal, or make it into cocoa. Even at a high price milk is 
a cheap food for children. 


Well-Chosen Breakfast 



library of congress 



0 014 357 353 9# 



J. S. DEPT. OP 

Agriculture 





No Coffee and Tea for Children: They are not food. Let 
the grown people have them if they want them, but do not give 
the children even a taste. The children’s drink is milk. 


This leaflet is the first of a series on foods. They will help 
you to plan and cook good meals at a low cost. They show 
many and varied uses for the foods the Government asks us 
to use. 

The next of the United States Food Leaflets are: 

No. 2. Do You Know Com Meal ? 

No. 3. A Whole Dinner in One Dish. 

No. 4. Choose Your Food Wisely. 

No. 5. Make a Little Meat Go a Long Way. 

No. 6. Do You Know Oatmeal? 

No. 7. Food for Your Children. 

No. 8. Instead of Meat. 

Keep Them. Refer to Them. 

Show Them to Your Neighbors. 


United Slates Food Leaflet No. 1 



WASHINGTON I GOVERNMENT PRINTING OFFICE : 1917 


Collected set 





































